Apricot or Peach Marmalade or Jam

Split some very ripe apricots or peaches in two, suppress the kernels, mince and put them into a copper pan with a few spoonfuls of water. Melt over the fire, stirring constantly with a spatula, then strain the pulp through a sieve and weigh it. Cook three-quarters of its weight of sugar to "small crack" (No. 171); when it has attained this degree remove from the fire and pour the pulp into it, stirring vigorously; continue to cook until it coats the skimmer and the jelly drops in beads, then transfer immediately to stone pots or glasses heated beforehand. The jam must be quite cold before covering it over; keep in a cool, dry place.

Apple, Apricot, Peach, Quince and Chestnut Paste.—Prepare a puree of apples, apricots, peaches, quinces or chestnuts; add to either one of these three-quarters of a pound of sugar cooked to "small crack" (No. 171); reduce until the preparation detaches itself from the pan; spread this about one-eighth of an inch thick on sheets of tin or it may be pushed through a cornet in rounds. Put in a hot closet for two days, remove from the tins and when cut roll in coarse powdered sugar.